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Adding Dextrin during fermentation

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BryggAnton

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Hi folks! I'm 1 week in to the fermentation on my big extract stout. And now i wounder if i can add some dextrin directly in to my fermentation vessel, or is it too late? I'm planning on kegging it in 2-3weeks from now.
 

VikeMan

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Do you mean dextrose (i.e. corn sugar)? Maltodextrin?

If the former, yes, you could add it and the yeast will ferment it.

If the latter, I would recommend dissolving it in a small amount of hot non-chlorinated water, let it cool, then add. I'm not sure how well it would dissolve in beer at fermentation temperatures otherwise.
 
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BryggAnton

BryggAnton

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Do you mean dextrose (i.e. corn sugar)? Maltodextrin?

If the former, yes, you could add it and the yeast will ferment it.

If the latter, I would recommend dissolving it in a small amount of hot non-chlorinated water, let it cool, then add. I'm not sure how well it would dissolve in beer at fermentation temperatures otherwise.
Thanks man! Yes i mean the maltodextrin. What I'm trying to accomplish is to get a thicker mouthfeel.
 
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